Nutritional and industrial value of turkey meat "Meleagris Gallopavo": review

ABSTRACT

The relationship between meat consumption and health is complex and should be analyzed in detail, paying particular attention to the relevant differences that characterize the effects of different types of meat, and in several studies on poultry meat, including turkey, which is characterized by its highly digestible proteins (with low levels of collagen), and of good nutritional quality as well as unsaturated fats (found mainly in the skin and easily removed) and vitamins of group B (mainly thiamine, vitamin B6, and pantothenic acid), Minerals (such as iron, zinc, and copper) make its meat a valuable food. Through this study, it was found that there is a relationship between the consumption of turkey meat within a balanced diet and good health. Consuming it as part of a diet rich in vegetables is associated with a reduced risk of weight gain, obesity, cardiovascular disease, and type 2 diabetes. White meat (and poultry in particular) is considered moderately protective or neutral against cancer risk. The importance of poultry meat to humans has also been recognized by the Food and Agriculture Organization of the United Nations (FAO), which considers this widely available and relatively inexpensive food to be particularly beneficial in developing countries, as it can help fill in the deficiency of essential nutrients. Consumption of Turkey also contributes to the overall quality of the diet at specific ages and conditions (before conception, during pregnancy until the end of breastfeeding, during growth, and into old age) and is suitable for those with an increased need for calories and protein compared to the general population. And it was found that turkey meat contains some vital amines, which are an indicator of quality, as well as having antioxidant and antibacterial activity, and it has been proven that eating this type of meat reduces the incidence of COVID-19 disease.